Ingredients:

• 2 1/2 cups all-purpose flour

• 1 tbsp baking powder

• 1 tsp baking soda

• 1/4 tsp salt

• 1/2 to 1 cup sugar  

• 350 ml rasmalai syrup (9-11 tbsp extra syrup) or

• unsweetened condensed Milk

• 2 tsp vanilla 

• 1/2 cup butter

Method:

1. Grease a round cake pan. Set aside.

2. Whisk together flour, sugar, baking soda, baking powder and salt. Set aside.

3. In a large bowl, combine the rasmalai syrup butter and vanilla.

4. Combine the wet ingredients with the dry ingredients. 

5. Pour the batter into the pan and tap. Bake it for 20-25 minutes.

6. Check by inserting a toothpick in the middle & let it cool down.

7. Slide a knife around the inside of the pan to loosen the cake and gently remove the paper. Slice and keep that aside.

8. Frost the cake with buttercream frosting when the

9. cakes have cooled completely.

For frosting:

• 150g butter

• 300g powdered sugar

• 1 tsp vanilla 

• 2 tbsp rasmalai syrup

• Desiccated coconut powder

• Cherries or almond or pistachio

Method:

1. In the bowl beat the butter, vanilla and rasmalai syrup until smooth and creamy.

2. Gradually beat in the sugar. Scrape down the sides of the bowl as needed.  Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes). 

Note: For normal eggless sponge cake use Unsweetened Condensed Milk instead of rasmalai syrup.